Yield: 4 Servings
|2 cups||Long Grain Rice; cooked|
|3 cups||Cooked Chicken; cubed|
|3 \N||Hard cooked eggs; cut in wedges|
|2 mediums||Tomatoes; cut in sm. wedges|
|2 larges||Dill pickles; cubed|
|½ cup||Celery; chopped|
|8 ounces||Frozen peas|
|\N \N||**Fluffy Dressing**|
|1 teaspoon||Curry Powder|
|½ cup||Whipping Cream; whipped|
In large bowl, combine rice, chicken, eggs, tomatoes, pickles, celery and peas. Add one-half of Fluffy Dressing. Mix gently. Line salad bowl with lettuce; spoon salad into bowl. Garnish with remaining dressing.
FLUFFY DRESSING: In small bowl, combine mayonnaise and curry powder. Fold in whipped cream. If desired, add 2 tablespoons pickle juice to dressing.
Variation: Cubed ham can be substituted for chicken; substitute prepared horseradish or dry mustard for curry powder.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 05, 1998